- 4 mangoes (skin and seed removed)
- 1 lemon (juice only)
- 5 gelatine leaves, titanium grade
- 1 cup sugar
- ½ cup water
- 200g butter (softened)
- 50g caster sugar
- 3 eggs
- 180g self raising flour
- 1 lemon (juice and zest)
- 250ml mascarpone
- 600ml pure cream
- 8 passionfruit (pulp only)
- ½ cup caster sugar
- 2 tbsp water
- 3-4 yellow peaches (seeds removed) and sliced into wedges
- 4 passionfruit (cut in half, pulp removed from a couple)
You will need a trifle glass bowl or a deep bowl to create the layers of a trifle.
- Measure the diameter of the trifle bowl and place it upside down onto a sheet of baking paper. Use a pencil to draw the diameter of the bowl on the paper. Use scissors to cut out the circle. Set paper aside.
- Prepare the mango jelly first by pureeing mangoes then transfer the puree in a medium sized pot. Add the lemon juice, the sugar and the water then stir through well. Bring to a boil then reduce to simmer for 10 minutes. Meanwhile soak the gelatin in some cool water in a bowl or container until the gelatin has softened. Once the mango mixture has finished cooking, place the pot aside and allow to cool for 5 minutes. Squeeze out the water from the gelatin then place it into the mango mixture. Stir through well, you will feel the mixture lightly thickens which means the gelatin has completely melted through. Pour the runny jelly into the trifle base, allow to cool then place into the fridge until the jelly mixture has formed. This will take 2 hours minimum (you may like to do this the day before).
- Preheat the oven to 180 degrees. Prepare a cake tin, butter the surfaces. Make sure the tin is the same size or larger than the baking paper cut out.
- Use an electric mixing stand (or electric hand mixer) to prepare the butter cake. Whisk the butter and sugar together until light, pale and soft. Add the eggs into the mixture one by one, slowly, and continue to whisk until each egg is completely mixed through thoroughly. Sift the flour into the butter mixture, add the zest and the lemon juice and using a spatula or wooden spoon fold the flour through the wet mixture. Transfer this mixture into the cake tin, even it out and place into the oven to bake for 30 minutes or until golden brown and a skewer can be inserted and removed clean. Set the cake aside, allow to cool then using the paper cut out as a guide, slice off the edges of the cake. Use a fork to press holes into the cake top (this well help the passion fruit syrup soak into the cake).
- Prepare the passionfruit syrup by placing the passionfruit, the caster sugar and the water into a pot, bring to a simmer and cook until the sugar has completely melted. Set aside and allow to cool completely.
- Once the jelly has set, the cake base and the passionfruit syrup has completely cooled, prepare the cream by using an electric whisk to whip the pure cream. Once you have soft peaks turn the whisk off, make sure you don’t over whisk. In a large bowl mix the mascarpone using a fork, start by adding a bit of the whisked pure cream and completely fold through, bit by bit and then the entire amount.
- Layer the trifle by placing the cake base over the jelly, pour the passionfruit syrup over and spread evenly, top with the cream mixture and the extra fresh fruit!
- If you want to soften butter quickly, chop it up into very small pieces and spread over a plate. This will take only 10-15 minutes for the butter to soften naturally.
Prep time: 30 minutes. Jelly will take approx. 2 hours to set.
Cook time: 1 hour
Makes: 1 large trifle bowl
Recipe by Anastasia Zolotarev. Click here to see her blog.